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Greek Meat Loaves

Flavored with sun-dried tomatoes and Greek olives, this twist on traditional meat loaf will be a hit, especially when served with a Greek salad and crusty bread. —Radelle Knappenberger, Oviedo, Florida
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    2 loaves (6 servings each)

Ingredients

  • 2 large eggs, lightly beaten
  • 1/2 cup ketchup
  • 1/4 cup 2% milk
  • 1 large red onion, finely chopped
  • 3/4 cup quick-cooking oats
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
  • 1/3 cup pitted Greek olives, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1/2 cup crumbled feta cheese

Directions

  • In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months.
  • Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese.
  • To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.
Nutrition Facts
1 slice: 254 calories, 15g fat (7g saturated fat), 98mg cholesterol, 545mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 21g protein.

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